Jennifer Aniston Salad

I am years behind trying this salad. I was looking for salad meal prep recipes when I found this one and remembered I had been meaning to try it. There are lots of versions with slight adjustments across the internet, so this is another interpretation. Regardless of how close this is to the original recipe, I really enjoyed having this throughout the week.

Based on a handful of recipes online, mostly based on Brittany Mullins'

1 cup uncooked quinoa
2 cups water
1 cup cucumber, chopped
½ cup parsley, chopped
½ cup mint, chopped
⅓ cup spring onion, chopped
½ cup roasted and salted pistachios, chopped
1 15-ounce can chickpeas, drained and rinsed
2 lemons, juiced, about 5-6 Tablespoons
¼ cup extra virgin olive oil
salt and pepper, to taste

1 cup crumbled feta cheese

Rinse your quinoa. Add the quinoa, a pinch of salt, and 2 cups of water to a pot over high heat. Once boiling, cover and reduce heat to a simmer. Cook 15 minutes, until quinoa is done. Once cooked, uncover and allow to cool about 15 minutes.

In a serving bowl, combine the quinoa, cucumber, parsley, mint, onion, pistachio, chickpeas, lemon juice, oil, salt, pepper and quinoa. Mix thoroughly and season with salt and pepper as needed.

Can be stored in your fridge for 4-5 days in an airtight container. 

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